Melt butter in a saute pan, add garlic and cook gently for 1 minutes.
Add the sliced shiitake mushrooms and continue cooking over low heat
until mushrooms are tender. Add the teriyaki sauce, bring to a boil
quickly, and remove from heat. Allow mushrooms to cool to room
temperature.

In a separate bowl, combine all remaining ingredients and mix well.
When mushrooms have cooled, combine with the tomato mixture. Serve at
room temperature. Refrigerated, mixture will keep for several days.
makes 3 cups.